Turkey Stew

Ingredients

 
extra virgin olive oil (to coat the bottom of the pot)
2 cloves
garlic (minced)
 
fresh rosemary
1
large onion (chopped)
3
parsnips (peeled and sliced)
3
carrots (scrapped and sliced)
1⁄2
head cabbage (shredded)
1 pound
organic turkey meat (cubed)
1 can
organic crushed tomatoes (16 oz)
2 cups
broth (or 2 teaspoons chicken soup base and water)
1 pound
mushrooms (sliced)
1 pound
3 oz. can cannellini beans (omit beans for low carb version)
4
small zucchini (sliced)
 
salt and pepper (to taste)
 
hot sauce (optional seasoning at the end)
Yields:
servings

Instructions

Sauté garlic, onion, parsnips, and carrots in extra virgin olive oil. Add 1/2 head of shredded cabbage. Add cubed turkey meat and organic crushed tomatoes and enough broth or bouillon to just keep it simmering. Cook until vegetables are almost tender, maybe 15 minutes.Add mushrooms, beans and zucchini and cook another 10 minutes. Add broth, if needed, during cooking to make it the consistency of stew. Salt and pepper to taste. Add hot sauce as seasoning at the end for more zing. 

Dietary Preferences: